Creole Soup

Ingredients

• a medium sized one, peeled and sliced
• a can of tomatoes peeled and sliced
• a small carrot
• a small turnip
• two tablespoons of parsley
• half a dozen cloves
• about the same number of unground pepper-corns
• a bay leaf
• a little salt

Method

1. 1

   Put these over the fire and let them begin to cook while you cut up in slices a small carrot and a small turnip.

2. 2

   Make a bouquet of herbs by tying together the parsley with the stems and roots on, a stalk of celery, cloves, pepper-corns, and a bay leaf.

3. 3

   Add this to the soup and season it with a little salt.

4. 4

   Cook very slowly until all the vegetables are tender enough to rub through a flour-sieve with a potato masher.

5. 5

   If not thin enough, put in hot water or broth.

6. 6

   Thin it to the consistency of cream.

Nutrition per serving

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 62. The excerpt below is the record exactly as published.

CREOLE SOUP. Garlic is characteristic of Creole dishes, but onions will do. Use a medium sized one, peeled and sliced, or a clove of garlic for a quart of soup, and a can of tomatoes peeled and sliced. Put these over the fire and let them begin to cook while you cut up in slices a small carrot and a small turnip. Make a bouquet of herbs by tying together two table- spoons of parsley with the stems and roots on, a stalk of celery, half a dozen cloves, about the same number of unground pepper-corns and a bay leaf. Add this to the soup and season it with a little salt

Cook this with the app: pantry check, scaling, and the assistant.